WARM CHICKEN MANGO & LENTIL SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

Woman’s Day (Australia) - - Everyday Food -

2 x 250g chicken breast fil­lets 2 tbsp olive oil 1 gar­lic clove, crushed 400g can lentils, rinsed, drained ½ cup frozen peas, thawed 425g can mango, drained, sliced 1 red onion, finely sliced

½ cup co­rian­der leaves 12 pap­pad­ums, mi­crowaved

DRESS­ING ¹⁄ cup Greek-style nat­u­ral 3 yo­ghurt ¼ cup may­on­naise 1 tbsp In­dian curry paste or 2 tsp curry pow­der 2 tsp lemon juice

1 Heat an oiled char­grill pan on high. Cook chicken 6-7 mins each side un­til just cooked through. Cover to keep warm.

2 Mean­while, heat oil in a large fry­ing pan on medium. Cook gar­lic 1 min un­til fra­grant. Add lentils and peas. Sim­mer 2 mins.

3 DRESS­ING Com­bine yo­ghurt, may­on­naise, curry paste or pow­der and juice in a small jug.

4 Pile lentil mix­ture onto a serv­ing plat­ter. Top with sliced chicken. Scat­ter over mango, onion and co­rian­der. Driz­zle with dress­ing, then break over pap­pad­ums, to serve.

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